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ARTICLE IN PRESS - USDA
Journal of Cereal Science 44 (2006) 161 173 Gluten proteins from spelt (Triticum ) cultivars:A rheological and size-exclusion high-performanceliquid chromatography study$Tilman J. Schobera, , Scott R. Beana, Manfred Kuhnb,1aUSDA-ARS, GMPRC, 1515 College Avenue, Manhattan, KS 66502, USAbUniversity of Hohenheim, Institute of Food Technology, Section Cereal Technology, 70599 Stuttgart-Hohenheim, GermanyReceived 22 December 2005; received in revised form 16 May 2006; accepted 25 May 2006 AbstractThe aim of this study was to understand the chemistry of spelt (Triticum ) gluten in relation to its quality, to classifyEuropean spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats.
spelt, so that glutens from different spelt cultivars grown under controlled conditions might be an interesting model system. Although old landraces of spelt may represent primitive quality, they may also have already been selected for improved quality, while modern spelt cultivars are
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